Crockpot Stuffing – It’s made with fresh bread, fresh vegetables, lots of butter and plenty of an abundance of fresh herbs! This method is a great way to free up the oven space during the holidays. This is a family favorite and may likely become your go-to Thanksgiving stuffing recipe!
Free up the Oven, Make Stuffing in a Crockpot!
This is a go-to stuffing recipe for us, once you try it you’ll see why! It’s just as good as what you can make in the oven and it’s less tending to.
If you always hated stuffing growing up because you ate the boxed stuff I highly recommend trying this slow cooker stuffing recipe!
Once I tried this made from scratch version I was hooked. You’ll love all the fresh, real flavor it has when it’s homemade, plus it’s easier to make than you’d think.
This stuffing is packed with fresh herbs, it’s made from freshly dried bread cubes (I listed store-bought bread cubes as an option just in case you don’t have time to make your own), and has the perfect amount of butter and veggies.
On Thanksgiving we all know how little oven space is available so it always helps to either be able to make some of it ahead of time or in the slow cooker. This recipe is a game changer.
And believe it or not I think you’ll love the way the slow cooker cooks the stuffing. You get a soft buttery center and deliciously crisp edges. What’s not to love?
I hope this recipe becomes a staple for your Thanksgiving dinner! It’s just one of those timeless classics that always pleases. It’s just good for the soul comfort food.
How to Make Stuffing in a Crockpot
- Preheat oven to 275 degrees.
- Dry bread cubes on baking sheet in oven (about 45 minutes).
- Mix chicken broth with the eggs, poultry seasoning and S&P.
- Pour dried bread cubes into a very large mixing bowl.
- Saute onion, celery and carrot in butter until soft, saute with garlic near end.
- Pour onion mixture and herbs over bread cubes and toss.
- Toss with chicken broth mixture, add more broth if needed.
- Pour bread cube mixture into greased slow cooker.
- Cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 – 5 hours longer.
What can I make in advance?
- The day before you can dry the bread cubes, let cool then store in an airtight container.
- Bread can even be dried months in advance and frozen. Then thaw overnight before adding.
- You can also saute the veggies the day before, reheat briefly in the microwave so butter becomes liquid again.
Tips for the Best Slow Cooker Stuffing
- For this recipe I highly recommend drying your own bread cubes. Today I did a side by side comparison of the version I dried myself (which is that pictured here) and then one using the store-bought bread cubes.
- The homemade bread holds up much better and just had a better flavor – so I say a day or two before Thanksgiving dry your own and they’ll be ready to use Thanksgiving day. It’s worth the extra effort.
- I like to leave stuffing pretty basic but you can definitely add in some mushrooms with this (if doing so add in along with the garlic), or you could add in a pound of cooked sausage when tossing it all together.
More Thanksgiving Recipes We Think You’ll Love
- Green Bean Casserole
- Honey Baked Ham
- Sweet Potato Casserole with Cinnamon Pecan Topping
- Butternut Squash Soup
- Winter Fruit Salad
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- 2 lbs hearty white sandwich bread*, diced into pieces between 1/2 and 3/4-inch thick, or 15 cups store-bought dried unseasoned bread cubes
- 2 - 3 1/2 cups low-sodium chicken broth, as needed
- 2 large eggs
- 1 tsp poultry seasoning
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 3/4 cup unsalted butter, diced into 1 Tbsp pieces
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 1 cup chopped carrot (dice small)
- 1 large clove garlic, minced
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 1/2 Tbsp chopped fresh sage (or 2 1/2 tsp dried)
- 1 Tbsp chopped fresh thyme (or 1 tsp dried)
- 1 Tbsp chopped fresh marjoram (or 1 tsp dried)
- 2 tsp chopped fresh rosemary (or 1/2 tsp dried, crushed)
- Preheat oven to 275 degrees. Spread bread cubes evenly onto 2 rimmed baking sheets.
- Bake in preheated oven on alternating oven racks, until bread cubes are dried, while rotating baking sheets and also removing from oven and tossing bread cubes occasionally, about 45 - 55 minutes.
- Remove from oven and allow to cool.**
- In a bowl mix together 2 cups of the chicken broth with the eggs, poultry seasoning, salt and pepper until well blended.
- Pour dried bread cubes (I had 17 cups) into a very large mixing bowl.
- Melt butter in a large non-stick skillet over medium-high heat. Add onion, celery and carrot and saute until soft, about 8 - 12 minutes, adding in garlic during last minute of sauteing.
- Pour onion mixture, along with parsley, sage, thyme, marjoram and rosemary over bread cubes in mixing bowl and immediately toss.
- Evenly drizzle chicken broth mixture over top and immediately toss to evenly coat. Add in more broth just as needed to moisten bread.***
- Spray a 6-quart slow cooker with non-stick cooking spray then pour bread cube mixture into slow cooker.
- Cover and cook on high heat 30 minutes then reduce heat to low and cook 3 1/2 - 5 hours longer. Sprinkle top with more fresh parsley (about 1 Tbsp) and serve warm.
- If using store-bought dried bread skip the drying in oven step.
- I recommend doing this step (drying bread cubes) a day or two before and storing cooled bread cubes in a gallon size resealable bags.
- You don't want the bread cubes soaked or it will end up soggy, the bread should hold it shape and doesn't need to be entirely moistened all the way through, I used about 2 1/2 cups.
- Recipe makes about 12 cups.